Red soup is mainly rely on the deployment of spices, the selection of materials is also very important, chili pepper must be produced in Chongqing and Sichuan, pepper is also. Peppercorns should not be put first, last into the soup. Red soup oil should be refined first, then oil, soy sauce and vinegar, onion, ginger and garlic, chili peppers, according to the ratio you or guests like to work well, and finally the noodles. Red soup chili pepper can be more points, if the seasoning fails, chili pepper can be masked, huh.

Huaiyang style noodle, know the old half Zhai not?

The following department to turn:

Lao half Zhai's meat noodles, in fact, simmering noodles and soup in the head is a great learning experience, and the general boiled noodles in plain water is different, simmering noodles must be boiled in soup for more than five minutes in order to taste into the noodles to go, so with the noodles must also be strong enough so as not to cook rotten.

The restaurant is a long-established one in Shanghai, famous for its Huaiyang cuisine and a long history. Old Half Zhai's hot noodle dishes are best known for their simmered noodles with snowy vegetables, which have flourished since the restaurant opened. Shanghai people require refreshing noodles and the simmered noodle soup is thick and soft, and this is especially true for the simmered noodles with snow vegetables at Lao Half Zhai of the Huaiyang gang. Huaiyang style noodles than the Soviet-style noodles less alkaline water, easier to taste the freshness of the soup, the old half Zhai's noodle soup, old hen, pig's trotters, eel bone simmering fire born, soup color milky white, plus a little bit of snow pea stalks, thick and fresh and thick. The soup of snow peasants to go through the head and tail, chopped, fried in oil, collect dry water before being put in, increase salty, hanging fresh, deodorization in one fell swoop, snow peas simmering noodles, that is, for this, is not just a kind of noodle toppings. Old half Zhai's knife fish juice noodles is also a favorite of many gourmets, every April knife fish season, will come to taste. Swordfish meat is delicious but very thorny, so the clever chef will steam the seasonal fresh small swordfish to remove the bones, wrapped in gauze and put into the pot boiled for a few hours, a pot of the original flavor of the swordfish juice will be produced. Then the noodles are simmered in the sauce. Although the fish is not seen, the essence of the fish is simmered into the noodles. The soup is very thick and gelatinous, with a rich texture, like the viscosity of eating the skin of a hoof. In addition, the most classic lunch combination at Lao Hanzhai is "lard and vegetable rice + pork + pork bone and soybean soup". Lard rice is simple, but the raw materials are not ambiguous, using Wuxi Changshu new rice, lard must be used authentic lard, burning vegetables with rice must be short foot green, so the production of lard rice will be salty and fresh to taste, bright crystal, oil, the aroma of hot pungent nose. Meat, selection of hooves front leg meat, with a small amount of nitrate and a small amount of salt mixed, rubbed on the meat, and then grab the meat back and forth to knead through, kneaded and then left to marinate. After pickling, after several hours of cooking, the skin of the meat is white, the meat is slightly red, the gravy is transparent crystal-like, the surface is moist, elastic, also known as crystal meat hoof, the skin is white, the meat is red, the brine jelly is transparent, fat but not greasy, crispy and tender. Pork bone soybean soup all use is to make delicatessen meat pick down the hoof bone, with northeastern soybean, big fire rolled on three and a half hours, natural soup color white thick, rich flavor, beans crispy. As long as you come to the old half fast will be able to taste the authentic Huaiyang cuisine.